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For a delicious yet simple crust, pat steaks dry with paper towels and season liberally with kosher salt and freshly ground black pepper. Alternately, steaks can be seasoned with dry rub immediately before being placed on the grill. Place the steaks in the marinade and then cover and refrigerate for at least an hour prior to cooking.

If properly wrapped and frozen, it will keep for at least six months.Ī marinade tenderizes and imbues steaks with extra flavor. Fresh beef should be refrigerated and used within three to five days of purchase. If vacuum-packed, they may be darker, but once exposed to oxygen should become bright red again. Steaks should be bright red, with no gray or brown patches. Not all meat has a grade or quality designation, but the higher grades (i.e., prime and choice) mean more marbling. When picking steaks, choose cuts that are close in size and thickness-preferably over one inch thick-and marbled throughout. Tougher cuts, like flank steak and chuck, will become much more tender given enough time and a moist cooking technique, like braising or stewing. Tender cuts, from the ribs or the loin, have more marbling and less lean muscle fiber, and will work better with quick, dry cooking techniques such as sautéing, grilling, and broiling. The trick to cooking your steak perfectly is tailoring the technique to the cut of meat. Depending on personal preference and availability, you can select from the more herbaceous-tasting grass-fed beef or the easier-to-find corn-fed variety. If buying from a supermarket, pick your steak wisely: "Enhanced" beef has been injected with additives to increase moisture and tenderness "natural" beef has been minimally processed and contains no additives, coloring, or preservatives "organic" refers to the way the animal was raised it must have access to a pasture, be on an organic feed diet, and given no growth hormones or antibiotics.

The first step is to find a reputable butcher. Selecting the right type and cut of beef is the most critical step in cooking the perfect steak.